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Don’t Be a Boar: Smoked Pigs’ Ear Sandwich

Posted January 7th, 2016 by simon brigg    No Comments

In a new series about ‘out there’ BBQ recipes, where better to start than with a smoked pigs’ ear sandwich? Crunchy, crispy and delicious, the ears are an unloved cut, but we’re gonna show you how to give them the TLC they need.

What You’ll Need

  • ½lb of pigs ears
  • Bread bun (we’d go brioche)
  • Porky’s Memphis BBQ rub (other BBQ rubs are available but won’t taste as good)
  • Wrapping Mixture:
    • Stock
    • 50g Butter
    • ½ cup of light muscovado sugar
    • 250ml beer
    • 2 tbs hot sauce
    • 2 tbs BBQ sauce
  • Relish
    • 1 Cucumber (diced)
    • 1 Red Onion sliced on mandolin
    • ½ Cup white sugar
    • ¼ White wine vinegar
    • 150ml water
    • Salt (to taste)

Make the Magic:

  1. Trim rough edges off the ears
  2. Apply BBQ rub
  3. Smoke at 120°C (or 250°F if you’re a real cowboy)
  4. Make the wrapping mixture by melting the butter and combining all ingredients
  5. Wrap ears in foil with generous amount of wrapping mixture
  6. Throw back in smoker for 2 hours – or until tender.
  7. Meanwhile! Warm the water and add muscovado sugar, white wine vinegar and salt.
  8. Pour over the onion and cucumber. Refrigerate.
  9. When done, pop ears in the bun and garnish with relish.
  10. Devour.


If you’re too lazy to cook for yourself, why not book a table at your nearest Porky’s and we’ll do all the hard work for you. Just click here.

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